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Friday, November 20, 2020
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Easy Zucchini Stuffing Casserole

Published: Friday, November 20, 2020

3 Tbsp. butter, divided

1 red onion, diced

3 medium-sized zucchini, cut into cubes

3 cloves of garlic, minced

2 medium-sized carrots, shredded

1 can of whole kernel corn, drained well

1 packet of seasoned stuffing mix

1 to 2 c. of low sodium chicken broth

Salt and pepper to taste

Preheat oven to 425°. Heat a large oven-safe sauté pan over medium heat. Add butter and let melt. Once melted add the onion and zucchini. Cook 5 minutes, stirring frequently, until the veggies start to soften. Add the garlic clove and cook another minute.

Add the shredded carrots, corn, and stuffing mix packet. Stir well to combine. Add chicken broth, slowly, until all the bread cubes are moistened. Season with salt and pepper to taste. Cube the remaining tablespoon of butter and spread over the top.

Bake 10-12 minutes, or until stuffing cubes are golden brown. —4 servings.

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